Tag: lamb

Irish Stew (Lamb)

I never tried this until meeting Deird & Denise. Denise used to cook a bucket of this at a time. Denise likes this cooked down, so that the potatoes are mushed in to the juices. I like it a little less cooked, with a thin ‘gravy’ and firmish potatoes. To get it right, stew the lamb for an hour or so before the veg goes in.

1/2 Leg of lamb

2lb potatoes

1lb carrots

a handful of rosemary

Cut the meat from the bone, and dice.  brown the meat a little in a big pan

Add water to cover, and simmer gently for an hour

Add the potatoes and carrots to the pot

cook till the potatoes are cooked, and falling apart.

salt, to taste

Lamb Quorma

750g Lamb, trimmed and cubed
125g sliced onions
3 cloves garlic
2tsp ginger root, bruised and finely chopped
3 black cardamon pods
5 cloves
4cm stick of cinnamon
1/2tsp turmeric
2tsp ground cummin
2tsp ground coriander
2tsp red chilli powder
1 tsp garam masala
300ml water
150ml plain yoghurt
1 1/2 tsp salt
185g cream of coconut
125g canned chopped tomatoes
2tbls coriander leaves, chopped

Fry the onion, garlic and ginger, until the onion is soft, add the spices (except Garam masala).

Cook gently for about 20 minutes. 

Add the meat, increase the heat a little to cook off until the meat has a little colour. 

Add the water, and simmer for at least 40 minutes, longer for tough meat.

Add the coconut, tomatoes, salt and garam masala. 

Simmer until the sauce has reduced. Add the yoghurt and coriander leaves and serve!